Sulfate of potash improves the quality of fruits and vegetables. Improves pigment production and therefore color intensity. The sugar, acidity and juice content enhances and intensifies the flavor to make the fruits sold more attractive and better tasting. The addition of sulfate of potash stimulates the plant’s production of vitamins, starch and sugar. It also increases the consistency of the plant tissues which gives a better result after harvest. The plants due to all this, improve resistance to diseases, reducing the incidence of skin spots, allowing a better appearance and obtaining fruits with larger and more uniform sizes. Harvested fruits and vegetables have increased handling during transportation and processing. They gain greater resistance and increase their life expectancy in trade and for fresh consumption.